Best Ever Lemon Shortbread Tart
Prep time:
Cook time:
Total time:
Serves: 8
- Crust:
- 1 Cup All Purpose Flour (I use Cup4Cup because I'm gluten free and it works great)
- ⅓ Cup Powdered Sugar
- ⅛ Teaspoon Salt
- ½ Cup Butter
- Lemon Curd:
- 3 Large Eggs
- ¾ Cup Granulated Sugar
- Juice of 3 Lemons
- 4 Tablespoons Butter
- ***Optional: 1 Tablespoon Lemon Zest
- Crust:
- Lightly spray or butter a tart pan.
- Preheat the oven to 400.
- Put all ingredients in a food processor and pulse until the butter is chopped into what looks like corn meal.
- Pour ingredients into the tart pan; press it into the pan so it is dense and evenly distributed.
- Place in freezer for 15 minutes.
- Bake for 10 minutes or until lightly browned.
- Reduce heat in oven to 350.
- Lemon Curd:
- Whisk together Eggs, Juice, and Sugar.
- Place mixture over low heat. (Most people do this in a double boiler, I use Belgique pans.)
- Whisk constantly and slowly turn up heat. Be careful not to curdle or overcook the eggs, but continue whisking until the consistency is thick.
- Once the consistency is right, add the butter and stir in until melted.
- Pour lemon curd into the baked crust and settle it so it's level and even.
- Put whole tart back in oven and bake for between 10-20 minutes or until the curd stiffens.
- Remove from Oven and cool on rack; Place in refrigerator for at least one hour.
- Serve.
Recipe by at https://www.thehungrydater.com/best-ever-lemon-shortbread-tart/
3.5.3228